It wasn’t until recently that I came up with my method for Sun Oven risotto and now I can’t seem to get enough of it. Risotto con Porcini is probably my favorite, solar cooked or not. The key to success is heat. Make sure the Sun Oven has time to preheat, and the broth is simmering hot before combing all the ingredients.
Sun Oven Risotto con Porcini
(risotto with porcini mushrooms)
2 tablespoons unsalted butter
1 small onion, finely chopped
1 cup arborio rice
2 ounces dried porcini mushrooms
1/3 cup dry white wine
Broth, chicken or vegetable
1 cup grated Parmesan cheese
1/4 cup fresh Italian parsley, chopped
Set Sun Oven out to preheat.
Soak the porcini in 1 1/2 cups hot water for 10 minutes. Drain the porcini, reserve soaking water. Using a paper towel filter the soaking water to remove and grit. Add enough broth to the water to measure 3 cups. Heat broth and mushroom water in a small sauce pan. Roughly chop the porcini. While the broth mixture is heating melt the butter in a light-weight, lidded, dark pot over medium high heat. Add onion and cook until it begins to soften, add the rice and stir until all the grains are coated with butter, about 1 minute. Add wine, continue stirring until the wine evaporates, about 2 minutes. Stir in chopped porcini and hot broth. Cover and immediately transfer to the preheated Sun Oven. Cook for 20 minutes or until the broth is almost completely absorbed. Remove from Sun Oven, stir in cheese and parsley. Serve immediately.
Makes 4 servings.